Bean soup with pork

First, prepare the beans, which you take and cover with cold water. Leave it to soak overnight. Drain the soaked beans and put them in a large pot.

Add the chopped meat and bones, cover with water and cook over medium heat. During cooking, skim off the foam periodically.

When the foam is no longer forming, add the sliced carrots and continue cooking. This is an opportunity to season the soup with salt and pepper.

Fry finely chopped onion and garlic in lard until golden brown. When they are the right colour, add the peppers and put the mixture in the pot.

Let the soup simmer for about an hour. When the beans are completely soft, dust them with flour mixed with water (dissolve 2 tablespoons of flour in the water) to achieve a balanced thickness of the soup.

At this stage, taste the soup and add the marjoram. Then just let the soup simmer for about 10 minutes and finally add the lard.